[Correlation of the nitrate and ascorbic acid content in vegetables and fruits]

Comparison of the evidence on the content of nitrates and ascorbic acid in vegetables and fruits shows that the content of ascorbic acid in fruits exceeds that of nitrates whereas in a number of vegetables the nitrate content is greater than that of ascorbic acid. With increase in the amount of nitrogen fertilizers introduced, the content of nitrates in vegetables grows more intensively as compared to ascorbic acid. The range of these variations is relative to the type and grade of vegetables. During the storage of beet and cabbage the decreased content of ascorbic acid correlated well with the amount of nitrogen-containing mineral fertilizers introduced. It is recommended that fruits and berries be used first of all as a source of ascorbic acid, while rhubarb, fall radish and salad be restricted in the diet.